CARAMEL-PEAR CRISP

Combine gingersnaps, granola and melted butter in a medium sized mixing bowl, set aside.

Peel, core and slice pears. Measure 6 cups sliced pears. Arrange fruit in an even layer in a 2 quart baking dish. Drizzle ice cream topping over fruit. Sprinkle gingersnap mixture over fruit.

Bake uncovered in a preheated 350° F oven for 30-35 minutes or until fruit is tender when tested with a fork. Cool on wire rack for 30 minutes. Serve warm; top with ice cream and/or whipped topping.

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